A little project we’ve been working on for a while is bringing back our famous Reuben. Not just bringing it back, but actually changing our operations so that we can have it on the menu full time. And, making it in a super-classic style. Over the next couple weeks, you’ll be seeing a lot of it, and by next month we should have it full time.
Behold: House baked marble rye, house cured corned beef from grass-fed beef brisket, house made Thousand Island (Keith isn’t a Russian Dressing fan), Spring Hill Jersey jack (closest to artisan Swiss we could find), house cured (lacto-fermented) sauerkraut (uncooked).
Oh, and it’s on the menu tonite.